Eggplant and Chickpea Stew (Vegan) 2 tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 1 large eggplant, chopped 2 cups chopped tomatoes 2 cups cooked chickpeas 2 cups vegetable broth 1 tsp ground cumin 1 tsp paprika Salt and pepper, to taste Fresh cilantro, for garnish In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in eggplant, tomatoes, chickpeas, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until eggplant is tender. Season with salt and pepper. Garnish with fresh cilantro before serving.

Eggplant and Chickpea Stew (Vegan)

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large eggplant, chopped
2 cups chopped tomatoes
2 cups cooked chickpeas
2 cups vegetable broth
1 tsp ground cumin
1 tsp paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in eggplant, tomatoes, chickpeas, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until eggplant is tender. Season with salt and pepper. Garnish with fresh cilantro before serving.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.